Barley lipoxygenase 1 gene, selection method for barley, materials for malt alcoholic beverages and method for production of malt alcoholic beverages

ABSTRACT

A barley plant including a mutant LOX-1 protein and that is deficient in lipoxygenase activity

CROSS-REFERENCE TO RELATED APPLICATIONS

This application is a continuation application of U.S. Ser. No.13/800,500 filed Mar. 13, 2013, which is a continuation of U.S. Ser. No.13/667,538 filed Nov. 2, 2012, pending, which is a continuation of U.S.application Ser. No. 12/505,723 filed Jul. 20, 2009, abandoned, which isa continuation of U.S. application Ser. No. 10/550,528 filed Nov. 27,2006, now U.S. Pat. No. 7,897,850, which is a 371 of PCT/JP04/04217filed Mar. 25, 2004 and claims the benefit of JP 2003-083924 filed Mar.25, 2003.

TECHNICAL FIELD

The present invention relates to a barley lipoxygenase-1 gene, a barleyselection method, materials for malt alcoholic beverages and a methodfor production of malt alcoholic beverages.

BACKGROUND ART

Barley lipoxygenase-1 (hereinafter, “LOX-1”) is an enzyme present inmalt, which oxidizes malt-derived linoleic acid to9-hydroperoxyoctadecadienoic acid during mashing for production of maltalcoholic beverages (Kobayashi, N. et al., J. Ferment. Bioeng., 76,371-375, 1993). 9-Hydroperoxyoctadecadienoic acid is further convertedto trihydroxyoctadecenoic acid (THOD) by peroxygenase-like activity(Kuroda, H., et al., J. Biosci. Bioeng., 93, 73-77, 2002). It is knownthat THOD reduces beer foam stability, imparts an astringent flavor andimpairs smoothness of beer flavor (Kobayashi, N., J. Am. Soc. Brew.Chem. 60: 37-41. 2002; and Kaneda, H. et al., J. Biosci. Bioeng., 92,221-226. 2001), resulting in lower quality of malt alcoholic beverages.In addition, 9-hydroperoxyoctadecadienoic acid is converted totrans-2-nonenal which is the substance responsible for an unpleasantcardboard flavor in aged malt alcoholic beverages (Yasui, Journal of theBrewing Society of Japan, 96:94-99 (2001)).

As a strategy for inhibiting production of trans-2-nonenal in order toimprove flavor stability of malt alcoholic beverages, there has beenproposed a method of producing malt alcoholic beverages using malt withlow LOX-1 activity (Drost, J. Am. Soc. Brew. Chem. 48:124-131 (1990)).

Douma et al. have induced mutation in barley by mutagenic (chemical)treatment to create an induced mutated line exhibiting 9% of lower LOX-1activity compared to controls, and have attempted to produce maltalcoholic beverages using such barley (WO02/053721).

Even when such barley is used, however, the reduced trans-2-nonenalconcentration of the obtained malt alcoholic beverages is insufficientand flavor stability is not adequately improved. Furthermore, absolutelyno definite results have been achieved in terms of reducing THOD orimproving foam stability.

DISCLOSURE OF INVENTION

The present invention has been accomplished in light of theaforementioned problems of the prior art, and its object is to provide abarley LOX-1 gene which is useful for production of malt alcoholicbeverages exhibiting improved flavor stability and foam stabilitywithout gene manipulation, a selection method for LOX-1 deficientbarley, materials for malt alcoholic beverages derived from barleyobtained by the selection method, and a method for production of maltalcoholic beverages using the materials for malt alcoholic beverages.

As a result of much diligent research conducted with the aim ofachieving the object described above, the present inventors havecompleted this invention upon discovering a native barley variety whichis completely deficient in LOX-1 activity, and identifying a novel LOX-1mutant gene from the barley variety.

Specifically, the LOX-1 mutant gene of the present invention ischaracterized in that the guanine at the splicing donor site (5′-GT-3′)of the 5th intron of the known barley LOX-1 gene is mutated to adifferent base. The different base is preferably adenine.

The selection method for barley LOX-1 deficient barley according to theinvention is characterized by distinguishing the barley LOX-1 deficientbarley by whether or not the guanine at the splicing donor site of the5th intron of the LOX-1 gene is mutated to a different base. Thedifferent base is preferably adenine.

Also, the selection method for LOX-1 deficient barley is characterizedby comprising a genomic DNA extraction step wherein genomic DNA isextracted from a barley sample; a DNA fragment amplification stepwherein a DNA fragment containing the splicing donor site of the 5thintron of the LOX-1 gene is amplified from the extracted genomic DNA;and a DNA fragment detection step wherein the DNA fragment containingthe splicing donor site of the 5th intron of the LOX-1 gene amplified inthe DNA fragment amplification step is cleaved with a restrictionenzyme, a DNA fragment having the prescribed number of bases isdetected, and the barley LOX-1 deficient barley is distinguished bywhether or not the guanine at the splicing donor site is mutated to adifferent base.

The restriction enzyme used in the DNA fragment detection step ispreferably AfaI and/or RsaI which recognize the nucleotide sequence5′-GTAC-3′.

According to the invention, the barley variety having the LOX-1activity-deficient trait is distinguished based on the presence orabsence of a mutation of guanine at the splicing donor site of the 5thintron of the LOX-1 gene.

As a result, it is possible to easily distinguish the LOX-1activity-deficient barley variety by analysis on the genetic level,without directly measuring LOX-1 activity. Enzyme activity is influencedby individual growth stages, environment and other factors and istherefore difficult to measure precisely, but this method allows theLOX-1 activity-different barley variety to be distinguished in adifferent manner from enzyme measurement, and therefore independently ofenvironmental and other factors. Moreover, while enzyme activity cannotbe measured until the seeds have matured, DNA screening can identify thepresence or absence of the activity-deficient trait at an early stage ofgrowth since it is carried out before flowering, and is thus effectivefor continuous back-crossing.

The material for malt alcoholic beverages of the invention ischaracterized by being a seed, a malt, malt extract, barleydecomposition product or processed barley derived from barley having aLOX-1 mutant gene according to the invention.

The material for malt alcoholic beverages of the invention is alsocharacterized by being a seed, a malt, malt extract, barleydecomposition product or processed barley derived from barley selectedby a selection method for LOX-1 deficient barley according to theinvention.

The method for production of malt alcoholic beverages of the inventionis characterized by using a material for malt alcoholic beveragesaccording to the invention.

According to the invention, it is possible to obtain malt alcoholicbeverages with improved flavor stability and foam stability becauseLOX-1 is not present in the material, and therefore9-hydroperoxyoctadecadienoic acid is not readily produced from linoleicacid and consequently THOD and trans-2-nonenal are also not readilyproduced in the malt alcoholic beverage production method.

The invention further provides a nucleic acid comprising the nucleotidesequence from position 1 to 1554 as set forth in SEQ ID NO: 10. Thisnucleotide sequence represents the coding region of the gene encoding amutant LOX-1 protein lacking the lipoxygenase activity of LOX-1 protein.By detecting the presence or absence of this nucleic acid in a barleysample, it is possible to distinguish whether or not the barley has theLOX-1 activity-deficient trait.

The invention still further provides a nucleic acid comprising thenucleotide sequence as set forth in SEQ ID NO: 11. This nucleotidesequence represents the genomic sequence of the gene encoding a mutantLOX-1 protein lacking the lipoxygenase activity of LOX-1 protein. Bydetecting the presence or absence of this nucleic acid in a barleysample, it is possible to distinguish whether or not the barley has theLOX-1 activity-deficient trait.

The invention still further provides a nucleic acid comprising thenucleotide sequence of 10 to 60 continuous bases including the 3178thbase in the nucleotide sequence as set forth in SEQ ID NO: 11. The3178th base is a single nucleotide polymorphism which is Gin authenticLOX-1 and A in mutant LOX-1. By detecting the presence or absence ofnucleic acid including the polymorphic site in a barley sample, it ispossible to distinguish whether or not the barley has the LOX-1activity-deficient trait.

The invention still further provides a method for detecting the presenceof LOX-1 activity in barley, comprising a step of isolating a genomicDNA from a barley sample, and a step of detecting 3178th base of thenucleotide sequence as set forth in SEQ ID NO: 11, wherein the presenceof the base is an indicator of the presence of LOX-1 activity in thebarley. According to this method, it is possible to distinguish whetheror not tested barley has the LOX-1 activity-deficient trait.

A seed, malt, malt extract, barley decomposition product or processedbarley derived from LOX-1 activity-deficient barley discovered by thismethod may be used as raw material for production of malt alcoholbeverages, in order to obtain malt alcoholic beverages with improvedflavor stability and foam stability.

BRIEF DESCRIPTION OF DRAWINGS

FIG. 1 is a graph showing the results for LOX-1 activity in Search Test1.

FIG. 2 is a graph showing the results for LOX-1 inhibiting activity inVerification Test 1.

FIGS. 3A and 3B are a pair of electrophoresis images showing the resultsfor Western analysis of barley seed LOX protein in Verification Test 2.Image A shows the results of Western analysis after SDS-PAGE, and Bshows the results of Western analysis after IEF.

FIG. 4 is an electrophoresis image showing the results for RT-PCRanalysis of barley seed RNA in Verification Test 3.

FIG. 5 is a diagram showing the structure of the splicing donor site ofthe 5th intron of the LOX-1 gene in Verification Test 4 (Vintage is SEQID NO:12, SBOU2 is SEQ ID NO:13, and the amino acid sequence is SEQ IDNO:14).

FIGS. 6A and 6B are a pair of electrophoresis images showing the resultsof analyzing splicing of the LOX-1 mutant gene in Verification Test 5.Image A is an electrophoresis image for amplified fragments containingthe 3rd to 5th intron, and B is an electrophoresis image of the samefragments as A after digestion with StuI.

FIG. 7 is an electrophoresis image showing expression-induced proteinsin E. coli in Verification Test 7 and 8.

FIG. 8 is a graph showing the activity of LOX-1 expression-induced in E.coli in Verification Test 1.

FIG. 9 is an electrophoresis image showing DNA polymorphism in thehybrid 2nd filial generation for Kendall.times.SBOU2 in VerificationTest 9.

FIG. 10 is a table summarizing DNA polymorphism in the hybrid 2nd filialgeneration and LOX activity in the hybrid 3rd filial generation forKendall.times.SBOU2 in Verification Test 9.

FIG. 11 is an electrophoresis image showing the results of analyzing ageneral barley variety/line by the AfaI method in Example 1.

FIG. 12 is an electrophoresis image showing the results of analyzingLOX-1 deficient barley by the AfaI method in Example 2.

FIGS. 13A and 13B are a pair of graphs showing the results for LOXactivity of LOX-1 deficient barley seeds in Example 2. Graph A shows theresults at an enzyme reaction time of 5 minutes, and graph B shows theresults at an enzyme reaction time of 90 minutes.

FIG. 14 is a table showing the results of malt analysis of seeds fromthe LOX+F4 population and LOX-F4 population in Example 5.

FIG. 15 is a dot graph showing trans-2-nonenal concentrations andnonenal potentials for wort in Example 5.

BEST MODE FOR CARRYING OUT THE INVENTION

The present invention will now be explained in greater detail.

To begin with, the LOX-1 mutant gene of the invention will be explained.

The LOX-1 mutant gene of the invention is a novel gene discovered by thepresent inventors, and it is characterized in that the 60th base G ofthe known barley LOX-1 gene (SEQ ID NO: 1) is replaced by A (SEQ ID NO:2). Since bases 60-61 of SEQ ID NO: 1 constitute the splicing donor site(5′-GT-3′), this base substitution produces an aberration in LOX-1splicing so that active LOX-1 cannot be expressed.

The nucleotide sequence of the 5th intron region of the known LOX-1 geneis listed as SEQ ID NO: 1 in the Sequence Listing, and the nucleotidesequence of the portion of the LOX-1 mutant gene of the inventioncorresponding to the 5th intron region of the LOX-1 gene is listed asSEQ ID NO: 2.

The selection method for LOX-1 deficient barley according to theinvention will now be explained.

The selection method for LOX-1 deficient barley according to theinvention is characterized by distinguishing barley LOX-1 deficientbarley based on whether or not the guanine at the splicing donor site ofthe 5th intron of the LOX-1 gene is mutated to a different base.

The method for selecting LOX-1 deficient barley utilizing theaforementioned base mutation may be for example, a method of using aprimer containing the aforementioned mutation site either at the 3′ endof the primer sequence or within the primer sequence for amplificationof DNA, detecting the base mutation based on the presence ofamplification or on the amplification efficiency and selecting the LOX-1deficient barley, or a method of amplifying a DNA fragment containingthe aforementioned mutation site, determining the nucleotide sequence todetect the base mutation and selecting the LOX-1 deficient barley.

There are no particular restrictions on the method of detecting thenucleotide sequence mutation so long as the method allows detection ofDNA fragments, but suitable methods to be employed include agarose gelelectrophoresis and polyacrylamide gel electrophoresis. When the DNAmutation is to be detected based on the presence of amplification or onamplification efficiency, quantitative PCR such as the TAQMAN method maybe used instead of electrophoresis.

The selection method for LOX-1 deficient barley of the present inventionis characterized by comprising, preferably, a genomic DNA extractionstep wherein genomic DNA is extracted from a barley sample, a DNAfragment amplification step wherein a DNA fragment containing thesplicing donor site of the 5th intron of the LOX-1 gene is amplifiedfrom the extracted genomic DNA, and a DNA fragment detection stepwherein the DNA fragment containing the splicing donor site of the 5thintron of the LOX-1 gene amplified in the DNA fragment amplificationstep is cleaved with a restriction enzyme, a DNA fragment having theprescribed number of bases is detected, and the barley LOX-1 deficientbarley is distinguished by whether or not the guanine at the splicingdonor site is mutated to a different base.

The genomic DNA extraction step of the invention will be explainedfirst.

There are no particular restrictions on the method of extracting thegenomic DNA from the barley test sample, and any publicly known methodmay be employed. Specifically, the extraction may be carried out by, forexample, the CTAB method (Murray et al., 1980, Nucleic Acids Res.8:4321-4325) or the ethidium bromide method (Varadarajan and Prakash1991, Plant Mol. Biol. Rep. 9:6-12). The tissue used for extraction ofthe genomic DNA is not limited to barley seeds, but may also be leaves,stems, roots or the like. For example, leaves may be utilized forselection of a lot of individuals in back-crossing generations.

The DNA fragment amplification step of the invention will now beexplained.

There are no particular restrictions on the method of amplifying the DNAfragment, and for example, the PCR (Polymerase Chain Reaction) methodmay be employed. The primers used for the PCR method are notparticularly restricted in their nucleotide sequences so long as theyare of a region allowing amplification of a DNA fragment containing thesplicing donor site of the 5th intron of the LOX-1 gene, andspecifically, they are preferably 10-60 continuous bases and morepreferably 15-30 continuous bases of the LOX-1 gene. Generally, thenucleotide sequence of the primer will preferably have a GC content of40-60%. Also, the difference in the Tm values of the two primers usedfor the PCR method is preferably zero, or very small. The primerspreferably do not form a secondary structure with each other.

The DNA fragment detection step of the invention will now be explained.

The LOX-1 mutant gene according to the invention has a differentnucleotide sequence from the known LOX-1 as explained above, andtherefore if a restriction enzyme which recognizes or cleaves thediffering portion is used to cleave the amplification product, adifference in the sizes of the obtained DNA fragments will be apparent.There are no particular limitations on the restriction enzyme used forthe invention so long as it recognizes or cleaves the differing portion,but restriction enzymes AfaI and/or RsaI, which have already beendemonstrated to exhibit such activity, are preferred.

In other words, since the LOX-1 mutant gene of the invention has theguanine at the splicing donor site mutated to a different base, it lacksthe cleavage site for restriction enzymes AfaI and RsaI (5′-GTAC-3′:nucleotides 60-63 of the 5th intron) which are present in the knownLOX-1 gene. As a result, its cleavage pattern when the geneamplification product containing the cleavage site is cleaved with AfaIand/or RsaI will differ from that of the known LOX-1 gene, therebyallowing identification of the LOX-1 mutant gene.

The DNA fragment having the prescribed number of bases is not limited inits number of bases so long as it is a DNA fragment wherein the presenceof the differing portion results in a difference in the size of the DNAfragment obtained by cleaving the amplification product with therestriction enzyme.

The detection in this step is not particularly restricted so long as itis a method allowing detection of the DNA fragment cleaved by therestriction enzyme, and specifically, the detection may be accomplishedby agarose gel electrophoresis or polyacrylamide gel electrophoresis,for example.

The material for malt alcoholic beverages of the invention will now beexplained.

The material for malt alcoholic beverages of the invention ischaracterized by being a seed, a malt, malt extract, barleydecomposition product or processed barley derived from barley having theLOX-1 mutant gene according to the invention, and by being a seed, amalt, malt extract, barley decomposition product or processed barleyderived from barley selected by a selection method for LOX-1 deficientbarley according to the invention.

Malt extract is the extract from malt, and as examples there may bementioned the extract of sugar components or protein components frommalt. Barley decomposition product is the product of decomposition ofbarley with enzymes or the like, and it includes barley mash and thelike. Processed barley refers to the milled barley used as the adjunctfor malt alcoholic beverages.

Since the material for malt alcoholic beverages according to theinvention contains no LOX-1, production of 9-hydroperoxyoctadecadienoicacid from linoleic acid does not readily occur, and consequentlyproduction of THOD and trans-2-nonenal also does not readily occur,during the malt alcoholic beverage production method; it is thereforepossible to obtain malt alcoholic beverages with improved flavorstability and foam stability.

The method for production of malt alcoholic beverages will now beexplained.

The method for production of malt alcoholic beverages of the inventionis characterized by using a material for malt alcoholic beveragesaccording to the invention.

The malting step according to the invention will be explained first.

The malting step according to the invention is a malt obtaining stepcharacterized by using LOX-1 deficient barley, and the method is notparticularly restricted and may be a publicly known method. Morespecifically, for example, steeping to a steeping degree of 40-45% isfollowed by germination at 10-20° C. for 3-6 days and kiln-drying toobtain malt.

The mashing step according to the invention will now be explained.

The mashing step according to the invention is a step of obtaining wortby mashing of the aforementioned malt. More specifically, it consists ofthe following four steps.

The first step is a mashing step in which the malt-containing materialis mixed with water, the obtained mixture is heated for mashing of themalt, and the wort is obtained from the saccharified malt.

The malt used for this step is preferably obtained by addition of waterand air to barley for germination followed by drying to remove theradicles. The malt is the source of the necessary enzymes for productionof wort, as well as the major starch source as the material for mashing.Also, kiln-dried germinated malt is used for production of the wort inorder to impart the characteristic flavor and color of a malt alcoholicbeverage. In addition to such malt, there may be added adjuncts such asLOX-1 deficient barley according to the invention and/or ordinarybarley, corn starch, corn grits, rice, saccharides or the like.

In the wort production step described above, malt extract, barleydecomposition product or processed barley prepared from the LOX-1deficient barley of the invention and/or ordinary barley is mixed withthe mashing water, and the aforementioned adjuncts are added asnecessary, to obtain the wort.

The malt is mixed after addition to the mashing water. When adjuncts arealso added, they may be also mixed in at this point. Saccharides may beadded prior to the boiling described hereunder. There are no particularrestrictions on the mashing water, and water may be used which issuitable for the malt alcoholic beverage to be produced. The mashing maybe carried out basically under conventional conditions. After lauteringof the malt mash obtained in this manner, materials which impartflavoring or bitterness such as hops or herbs are added and the mixtureis boiled and then chilled to obtain a chilled wort.

The second step is a step of adding yeast to the chilled wort forfermentation to obtain intermediate products of a malt alcoholicbeverage.

The yeast used in this step may be any brewer's yeast for alcoholfermentation, which metabolizes sugars in wort obtained by malt mashingto produce alcohol and carbon dioxide gas, and specifically there may bementioned, for example, Saccharomyces cerevisiae and Saccharomycesuvarum.

The fermentation is accomplished by cooling the wort obtained in themashing step and adding the yeast thereto. The fermentation conditionsmay be basically the same as for conventional fermentation, and forexample, the fermentation temperature will ordinarily be no higher than15° C. and preferably 8-10° C., while the fermentation period ispreferably 8-10 days.

The third step is a storage step in which the intermediate products ofthe malt alcoholic beverage obtained in the fermentation step is stored.

In this step, the fermentation solution which has completed alcoholicfermentation is transferred to a sealed tank and stored. The secondaryfermentation is basically the same as conventional conditions, and forexample, the storing temperature is preferably 0-2° C. and the storingtime is preferably 20-90 days. Storage of the fermented solution allowsre-fermentation and maturation of the residual extract to occur.

The fourth step is a filtering step in which the intermediate productsof the malt alcoholic beverage obtained in the storage step is filteredto obtain a malt alcoholic beverage.

The filtering conditions are basically the same as conventionalconditions and for example, the filtering material used may bediatomaceous earth, PVPP (polyvinyl pyrrolidone), silica gel, cellulosepowder or the like, and the temperature may be 0±1° C.

This procedure yields a malt alcoholic beverage. The filtered maltalcoholic beverage is then tanked, barreled, bottled or canned forshipping to the market, either directly or after sterile filtration orheat treatment.

The proportion of malt used for production of the barley alcoholicbeverage is not particular restricted, and the alcoholic beverage may beany one produced using malt as the material. Specifically there may bementioned, for example, beer and sparkling malt liquor. Non-alcoholicbeer and non-alcoholic sparkling malt liquor are also considered maltalcoholic beverages since the production method employed is similar tomalt alcoholic beverages such as beer.

Since the material according to the invention contains no LOX-1,production of 9-hydroperoxyoctadecadienoic acid from linoleic acid doesnot readily occur, and consequently production of THOD andtrans-2-nonenal is inhibited, during the malt alcoholic beverageproduction method, and it is therefore possible to obtain malt alcoholicbeverages with improved flavor stability and foam stability.

The nucleic acid and the method for detecting the presence of LOX-1activity in barley according to the invention will now be explained.

The nucleic acid of the invention is characterized by comprising thenucleotide sequence as set forth in SEQ ID NO: 11. SEQ ID NO: 11represents the genomic sequence for mutant LOX-1 in the LOX-1activity-deficient barley variety SBOU2. That is, the LOX-1 mutant geneof the invention is characterized by being represented by SEQ ID NO: 11.The base corresponding to position 3178 is G in the authentic LOX-1gene, whereas the 3178th base is mutated to A in the mutant LOX-1 gene.This base is also the first base of the 5th intron of the authenticLOX-1 gene, and the sequence GT as the sequence of bases 3178-3179corresponds to the splicing donor site (FIG. 5). In the mutant LOX-1gene, however, the sequence of bases 3178-3179 corresponding to thesplicing donor site is AT, and therefore a splicing aberration occurswhich prevents splicing. Furthermore, the sequence of bases 3176-3178 isTGA which is a stop codon, and therefore translation ends at this point.

Since the mutant LOX-1 protein expressed from the mutant LOX-1 gene onlypossesses the portion corresponding up to the 5th exon, it lacks theamino acid residues at the C-terminal end from the 5th exon of authenticLOX-1 protein. The molecular weight of authentic LOX-1 protein is 95 kD,while that of the mutant LOX-1 protein is 57 kD. The mutant LOX-1protein is deficient in lipoxygenase activity, and this correlates withthe known fact that the domain corresponding to the exon region near the5th intron in authentic LOX-1 protein is the active center of plant LOX(Shibata and Axelrod (1995) J. Lipid Mediators and Cell Signaling12:213-218).

Consequently, if barley possessing the mutant LOX-1 gene is used as rawmaterial for production of malt alcohol beverages, no LOX-1 protein willbe present in the raw material, and hence production of9-hydroperoxyoctadecadienoic acid from linoleic acid during theproduction method for malt alcoholic beverages will be reduced so that,as a result, inhibition of THOD and trans-2-nonenal production may beachieved in order to obtain malt alcoholic beverages with improvedflavor stability and foam stability. Thus, nucleic acid comprising thenucleotide sequence as set forth in SEQ ID NO: 11 according to theinvention is highly useful for obtaining malt alcoholic beverages withimproved flavor stability and foam stability.

The nucleic acid of the invention provides nucleic acid comprising thenucleotide sequence of 10 to 60 continuous bases including the 3178thbase in the nucleotide sequence as set forth in SEQ ID NO: 11. Thenucleic acid may be used as a probe to distinguish between authentic andmutant forms of the barley LOX-1 gene. That is, since the 3178th base ofthe authentic LOX-1 gene is G, the resulting mismatch may be utilized todistinguish between the authentic and mutant forms based on thedifference in hybridization. For example, by forming hybrids betweenthese nucleic acids and nucleic acid of the LOX-1 gene, graduallyincreasing the temperature and measuring the melting temperature of thehybrids, it is possible to easily distinguish between the authenticLOX-1 gene and mutant LOX-1 gene since their melting temperatures willdiffer. The nucleic acid may also be utilized to distinguish betweenLOX-1 gene forms (authentic/mutant forms) by methods known to thoseskilled in the art. From the standpoint of specificity, the nucleic acidpreferably comprises a nucleotide sequence of 20-50 continuous basesincluding the 3178th base, and it preferably includes bases 3178-3181.The nucleic acid may also be labeled with a fluorescent substance,radioisotope or the like.

The method for detecting the presence of LOX-1 activity in barleyaccording to the invention comprises a step of isolating a genomic DNAfrom a barley sample, and step of detecting 3178th base of thenucleotide sequence as set forth in SEQ ID NO: 11, wherein the presenceof the base is an indicator of the presence of LOX-1 activity in thebarley. According to this method, it is possible to distinguish whetheror not tested barley has the LOX-1 activity-deficient trait.

The barley sample is not restricted to barley seeds, and it may bebarley leaves, stems, roots or the like. The nucleic acid may beisolated by a publicly known method, and for example, the CTAB method orthe ethidium bromide method may be used.

Detection of the 3178th base of the nucleotide sequence as set forth inSEQ ID NO: 11 may be accomplished by a method known to those skilled inthe art. If necessary, for example, a nucleic acid containing the 3178thbase of the nucleotide sequence represented by SEQ ID NO: 11 may beamplified by a nucleic acid amplification method such as PCR. Theidentity of the base at position 3178 of isolated nucleic acid or anamplified nucleic acid fragment can be discriminated, for example, byusing nucleic acid comprising the nucleotide sequence represented by SEQID NO: 11 wherein the nucleic acid comprises a sequence of 10-60continuous bases including the 3178th base, as described above.

However, a method for detecting the 3178th base utilizing the differencein bases 3178-3181 of the LOX-1 gene is more convenient and efficient.The site of bases 3178-3181 is the cleavage site for restriction enzymesAfaI/RsaI in the authentic LOX-1 gene, but because the 3178th base is Ain the mutant LOX-1 gene, it does not form a cleavage site forrestriction enzymes AfaI/RsaI (FIG. 5). In other words, if an isolatednucleic acid or amplified nucleic acid fragment is treated withrestriction enzymes AfaI/RsaI, the nucleic acid of authentic LOX-1 willbe cleaved whereas nucleic acid of mutant LOX-1 will not be cleaved.Electrophoretic analysis of the restriction enzyme-treated nucleic acidsample will allow the form of the LOX-1 gene (authentic or mutant) to bedistinguished based on the difference in electrophoresis patterns, sothat the identity of the base at position 3178 can be discriminated. Inaddition, by using nucleic acid comprising a nucleotide sequence of10-60 continuous bases including bases 3178-3181 as a probe forhybridization with the restriction enzyme-treated nucleic acid, it ispossible to distinguish the form of the LOX-1 gene and thus allow theidentity of the 3178th base to be discriminated.

If, as a result of discriminating the 3178th base in this manner, thebase is found to be G, then it may be concluded that the tested barleyhas LOX-1 activity and is not suitable as a raw material for maltalcoholic beverages with improved flavor stability and foam stability.On the other hand, if the base is A, then it may be concluded that thetested barley does not have LOX-1 activity and is therefore suitable asa raw material for malt alcoholic beverages with improved flavorstability and foam stability.

The nucleic acid of the invention is also characterized by comprisingthe nucleotide sequence from position 1 to 1554 as set forth in of SEQID NO: 10. SEQ ID NO: 10 represents the cDNA sequence for mutant LOX-1expressed by the LOX-1 activity-deficient barley variety SBOU2. Thenucleotide sequence from position 1 to 1554 represents the codingregion. As explained above, the mutant LOX-1 protein encoded by thiscDNA lacks the amino acid residues at the C-terminal end from the 5thexon of authentic LOX-1 protein, its molecular weight is 57 kD, and itlacks lipoxygenase activity.

Consequently, barley expressing this nucleic acid may be used as rawmaterial for production of malt alcohol beverages, in order to obtainmalt alcoholic beverages with improved flavor stability and foamstability, as mentioned above.

EXAMPLES

The present invention will now be explained in greater detail throughthe following examples, with the understanding that these examples arein no way limitative on the invention.

Search Test 1 (Search for LOX-1 Deficient Barley by LOX-1 EnzymeActivity Measurement)

LOX-1 enzyme activity was measured by the method described below, and asearch for LOX-1 deficient barley was conducted from barley generesources.

First, a crude enzyme solution was extracted from barley seeds by thefollowing method. One mature barley seed was crushed with a hammer, and500 μL of extraction buffer (0.1 M sodium acetate buffer (pH 5.5)) wasused for extraction with shaking at 4° C. for 30 minutes. The obtainedextract was centrifuged for 10 minutes at 15,000 rpm, and then thesupernatant was taken as a crude enzyme solution.

Next, 5 μL of substrate solution (40 mM linoleic acid, 1.0% (WN) Tween20aqueous solution) and 85 μL of extraction buffer were added to 10 μL ofthe crude enzyme solution and mixed therewith, and then reaction wasconducted at 24° C. for 5 minutes. The reaction was terminated by addingand mixing 100 μL of stop solution (80 mM 2,6-di-t-butyl-p-cresol,methanol solution). After allowing the reaction mixture to stand at −20°C. for 30 minutes, it was centrifuged at 3000 rpm for 20 minutes and thesupernatant was used in the following color developing reaction. A 200μL portion of a color developing solution (4 mM 2,6-di-t-butyl-p-cresol,25 mM sulfuric acid, 0.25 mM ammonium iron(II) sulfate hexahydrate, 100μL xylenol orange, 90% aqueous methanol) was added to 20 μL of theobtained supernatant, and after standing for 30 minutes, the absorbanceat 550 nm was measured. As a negative control, reaction was conducted inthe same manner using the crude enzyme solution heat treated at 100° C.for 5 minutes for inactivation of LOX-1, while as a positive controlthere were used seeds of Kendall, a barley variety.

As shown in FIG. 1, the search for gene resources revealed nosignificant LOX-1 activity in SBOU2 seeds. Since SBOU2 is a landrace, itis a spontaneous mutant rather than a artificially mutagenized line.

Verification Test 1 (Confirmation of Lack of LOX-1 Inhibiting Activityin SBOU2 Crude Enzyme Solutions)

SBOU2 crude enzyme solutions were examined for the presence or absenceof LOX-1 inhibiting activity.

SBOU2 crude enzyme solutions (10 μL, 20 μL, 50 μL) were added to a crudeenzyme solution exhibiting LOX-1 activity (positive control: PC) and thechanges in LOX-1 activity were examined. The LOX-1 activity wasunchanged with addition of the SBOU2 crude enzyme solution, andtherefore no LOX-1 inhibiting activity was exhibited by the SBOU2 crudeenzyme solutions (FIG. 2). This suggested that the cause of LOX-1activity deficiency in SBOU2 was not due to a LOX activity-inhibitingsubstance.

Verification Test 2 (Confirmation of LOX-1 Protein Expression Level inSBOU2 Seeds)

Anti-LOX-1 antibody was used to determine whether or not LOX-1 proteinis expressed in SBOU2 seeds.

An anti-LOX-1 antibody was prepared first. The LOX-1 protein used as theantigen was obtained by purifying LOX-1 protein expressed by E. coli(Kuroda et al. (2002) J. Bioscience and Bioengineering 93:73-77). Thepurified protein was used to immunize rabbits for production of LOX-1antibody. This antibody recognizes both LOX-1 and LOX-2.

Western blotting was then carried out in the following manner to examineLOX-1 protein expression in SBOU2 seeds. A 3 μg portion of total solubleprotein extracted from SBOU2 using 0.1 M sodium acetate buffer (pH 5.5)was fractionated by SDS-polyacrylamide gel electrophoresis (SDS-PAGE)and then blotted on a PVDF membrane (Millipore). The membrane was rinsedwith TTBS (20 mM Tris-HCl (pH 7.5), 0.15 M sodium chloride, 0.05% (w/v)Tween20, 0.05% (w/v) sodium azide) and subsequently reacted with a LOX-1antibody solution (1000-fold dilution/TTBS) for 30 minutes. The membranewas rinsed with TTBS three times for 5 minutes each time, after whichreaction was conducted for 30 minutes with alkali phosphatase-labeledgoat anti-rabbit IgG antibody solution (Santa Cruz Biotechnology, TTBSsolution at 1000-fold dilution). After rinsing the membrane with TTBSfor 5 min.times.2 and then with AP9.5 (10 mM Tris-HCl (pH 9.5), 0.1 Msodium chloride, 5 mM magnesium chloride) for 5 min.times.1, reactionwas conducted with alkali phosphatase substrate solution (1 mg/mlnitroblue tetrazolium, 0.5 mg/ml BCIP, AP9.5 solution) for colordevelopment. As a result, a dark band with a molecular weight of about95 kD was obtained with the control variety (Kendall), while two veryfaint bands were detected at molecular weight regions of about 95 kD andabout 57 kD with the SBOU2 seeds (FIG. 3A).

The extraction sample was then subjected to isoelectric focusing (IEF,pI 3-9) using a PhastSystem (Amersham Pharmacia) and subjected toWestern analysis in the same manner as above. As a result of analysiswith SBOU2, a band was detected at the pI position of LOX-2, but noclear band was present at the pI position of LOX-1 (FIG. 3B). Thissuggested that the approximately 95 kD band appearing with the SBOU2seed-extracted protein was LOX-2 protein.

These results confirmed that SBOU2 seeds express virtually no authenticLOX-1 protein.

Verification Test 3 (Analysis of SBOU2 Seed LOX-1 RNA)

RT-PCR was carried out using as the template total RNA extracted fromSBOU2 approximately 4-week ripened seeds and 3-day germinated seeds. Thereaction was conducted using commercially available kits (RocheDiagnostics, Perkin Elmer), according to the kit manuals. The primerswere 5′-GGAGAGGAGGCCAAGAACAAGATG-3′ (SEQ ID NO: 3) and5′-GGTTGCCGATGGCTTAGAT-3′ (SEQ ID NO: 4), designed based on thepublished sequence (DNA Databank: Accession No. L35931). Afterincubation at 94° C. for 2 min, PCR was carried out with reaction at 94°C., 1 min, 60° C., 2 min and 72° C., 4 min, repeated 31 times, followedby extension reaction at 72° C., 7 min.

Upon electrophoresis of the amplified DNA, amplification of anapproximately 2.5 Kb band was detected for the RNA from the maturing andgerminating seeds, although at a slightly lower amount than the control(Kendall variety) (FIG. 4). This indicated that the LOX-1 gene wasproperly transcribed.

Since the aforementioned results for the SBOU2 seeds indicated that (1)LOX-1 activity was not detected, (2) only a trace amount of antigenprotein reacting with the LOX-1 antibody was present, (3) the presenceof a protein with a molecular weight of approximately 57 kD was detectedand (4) LOX-1 mRNA was detected, it was concluded that the mechanism forthe deficiency of LOX-1 activity in SBOU2 was an aberration aftertranscription.

Verification Test 4 (Structural Analysis of SBOU2 LOX-1 Gene IntronRegions)

In order to analyze the structure of the intron and exon regions of theLOX-1 gene, genomic DNA of a region comprising all of the exons wasisolated. Total DNA from SBOU2 was used as the template. The primers(5′-CACGTCGCCGTCCGATCCATC-3′ (SEQ ID NO: 5), 5′-GGTTGCCGATGGCTTAGAT-3′(SEQ ID NO: 4)) were designed based on the reported sequence (DNADatabank: Accession Nos. U83904, L35931). The PCR was carried out withreaction at 94° C., 1 min, 65° C., 2 min and 72° C., 3 min, repeated 31times, followed by extension reaction at 72° C., 7 min. The obtained DNAfragment was cloned in pCR2.1 (pGLXABAL1) for use as the template forstructural analysis. The structural analysis was carried out using anABI sequencer, and the sequencing reaction was conducted by the dyeterminator method. Whole structure is shown in SEQ ID NO: 11 in SequenceListing.

SEQ ID NO: 1 of the Sequence Listing shows the structure of the regionof the reported nucleotide sequence of the LOX-1 gene (WO 02053721)containing the 5th intron. The splicing donor site is the nucleotidesequence 5′-GT-3′ at positions 60-61.

The nucleotide sequence of the corresponding region of SBOU2 determinedfrom the analysis results is listed as SEQ ID NO: 2. Clearly in SBOU2,the guanine at position 60 in the splicing donor site is mutated toadenine.

Replacement of the 60th base of SEQ ID NO: 2 with adenine forms a newstop codon (the nucleotide sequence 5′-TGA-3′ at positions 58-60 of SEQID NO: 2), and therefore presumably translation of the LOX-1 proteinends at that point if the splicing site never changes to the upstream tothe 5′ end (FIG. 5).

The exon region near the 5th intron is known to be the active center ofplant LOX (Shibata and Axelrod (1995), J. Lipid Mediators and CellSignaling 12:213-228), and it is believed that the aforementionedsplicing aberration has a major effect on the LOX-1 enzyme activity.

Verification Test 5 (Analysis of Splicing at 5th Intron)

RT-PCR analysis was conducted in order to confirm that a splicingaberration had actually occurred in the 5th intron.

Total RNA was extracted from germinating SBOU2 and Kendall, and acommercially available kit (Roche Diagnostics) was used for synthesis ofcDNA to prepare template DNA. PCR was conducted using two differentprimers (5′-CCATCACGCAGGGCATCCTG-3′ (SEQ ID NO: 6),5′-GCGTTGATGAGCGTCTGCCG-3′ (SEQ ID NO: 7)) designed to give an amplifiedfragment containing the 3rd intron (106 bp), 4th intron (132 bp) and 5thintron (79 bp) in genomic DNA sequence. The PCR was carried out withreaction at 94° C., 1 min, 65° C., 2 min and 72° C., 3 min, repeated 31times, followed by extension reaction at 72° C., 7 min. Agarose gelelectrophoresis of the amplified DNA fragments indicated that the SBOU2amplified fragment was approximately 80 bp larger than the Kendallamplified fragment (FIG. 6A). An approximately 1.2 Kb fragment wasamplified from the SBOU2 genomic DNA, suggesting that the results of theRT-PCR were the results for the expressed RNA.

Next, in order to investigate in which of the introns the splicingaberration had occurred (the 3rd intron (106 bp), 4th intron (132 bp) or5th intron (79 bp)), the amplified fragment was digested at therestriction enzyme StuI site present in the exon region between the 4thintron (132 bp) and 5th intron. As a result, the DNA fragment containingthe 5th intron had mobility roughly equivalent to that of one of theamplification fragments from genomic DNA, and therefore an aberrationhad obviously occurred in splicing of the 5th intron which had eitherprevented splicing or had shifted the splicing site toward the 3′ end(FIG. 6B). That is, clearly, the stop codon newly formed as shown inFIG. 5 had halted translation of the SBOU2 LOX-1 protein at that codon,resulting in loss of LOX-1 activity.

Verification Test 6 (Structural Analysis of LOX-1 cDNA of SBOU2)

In order to elucidate the structure of LOX-1 derived from SBOU2, cDNAwas isolated by the same method described above. Amplification wascarried out using a primer comprising the BamHI site and start codon(5′-GGATCCATGCTGCTGGGAGGGCTG-3′ (SEQ ID NO: 8)) and a primer designed toinclude the HindIII site and the stop codon(5′-AAGCTTTTAGATGGAGATGCTGTTG-3′ (SEQ ID NO: 9). The amplified fragmentwas cloned in pT7 Blue T-Vector (Novagen) (pBDC1) and then provided forstructural analysis. The results of the structural analysis yielded thecDNA nucleotide sequence shown as SEQ ID NO: 10. This cDNA clone clearlyincludes the entire region of the 5th intron (bases 1554 to 1632 of SEQID NO: 10).

Verification Test 7 (Transformation of E. coli and Induced Expression)

For expression of LOX-1 derived from the Steptoe variety retaining wildtype LOX-1, Steptoe-derived cDNA was also isolated in the same manner asabove and cloned in E. coli (pSDC1), separately from SBOU2. TheBamHI-HindIII fragment was cut out from each of the clones pSDC1 andpBDC1 and each of the obtained fragments was inserted at theBamHI-HindIII site of E. coli expression vector pQE80L (Qiagen) toobtain E. coli expression vectors (pSQE1 (Steptoe cDNA-inserted) andpBQE1 (SBOU2 cDNA-inserted)). These vectors were used to transform E.coli JM109, and then expression was induced by IPTG according to theinstruction manual by Qiagen. As a result, expression of anapproximately 95 kD band was induced with pSQE1/JM109, while expressionof an approximately 57 kD band was induced with pBQE1/JM109 (FIG. 7).The E. coli cells were disrupted by sonication and the LOX activities ofthe crude enzyme extracts were assayed. As a result, high LOX activitywas found with pSQE1/JM109 while no LOX activity was found withpBQE1/JM109 (FIG. 8). These results perfectly matched the LOX-1 activityand LOX-1 protein analysis results for SBOU2 plants, indicating that theSBOU2 LOX-1 deficiency can be reproduced in E. coli.

Verification Test 8 (Exchange Insertion and Expression Test)

Next, a PstI-StuI fragment containing a mutation at the splicing donorsite of the 5th intron of pBQE1 (the StuI site is at bases 1502-1507 ofSEQ ID NO: 10, and the PstI site is at bases 2048-2053 of SEQ ID NO: 10)was mutually exchanged with the PstI-StuI fragment of the wild typepSQE1 (pSQE1+BPS, pBQE1+SPS), and expression was induced in E. coli inthe same manner described above. As a result, with pSQE1+BPS/JM109having the pBQE1-derived PstI-StuI fragment containing a mutation at thesplicing donor site of the 5th intron inserted into pSQE1, expression ofan approximately 57 kD protein was induced (FIG. 7) and LOX activity waslost (FIG. 8), similar to pBQE1/JM109. Conversely, with pBQE1+SPS/JM109having the pSQE1-derived PstI-StuI fragment inserted into pBQE1,expression of an approximately 95 kD protein was induced (FIG. 7) andLOX activity was restored (FIG. 8), similar to pSQE1/JM109. Thenucleotide sequence of the PstI-StuI fragment of pBQE1 was exactlyidentical to the wild LOX-1 gene except for the splicing donor site ofthe 5th intron (G is substituted to A at the 1554th base of SEQ ID NO:10). These results clearly demonstrated that the presence or absence ofthe mutation at the splicing donor site of the 5th intron of SBOU2determines whether LOX-1 activity is present.

Verification Test 9 (Mapping and Selection of Barley Hybrid VarietyUsing 5th Intron Mutation)

In the reported LOX-1 nucleotide sequence, a sequence containing thesplicing donor site of the 5th intron (nucleotides 60-63 of SEQ ID NO:1: 5′-GTAC-3′) can be digested by restriction enzyme AfaI (or RsaI)which recognizes the sequence GTAC. The LOX-1 deficient gene was mappedutilizing the fact that a mutation is present in the sequence of thisregion in the SBOU2 line (nucleotides 60-63 of SEQ ID NO: 2: 5′-ATAC-3′)which prevents digestion by AfaI and/or RsaI (FIG. 5). DNA was extractedfrom the leaves of 144 individuals of a hybrid 2nd filial generation(F2) of a cross between Kendall and SBOU2 line, and PCR was conductedusing two different primers (5′-CCATCACGCAGGGCATCCTG 3′ (SEQ ID NO: 6),5′-GCGTTGATGAGCGTCTGCCG-3′ (SEQ ID NO: 7)) designed so that theamplified fragment would contain the AfaI site. The PCR was carried outwith reaction at 94° C., 1 min, 65° C., 2 min and 72° C., 3 min,repeated 31 times, followed by extension reaction at 72° C., 7 min. Eachof the amplified fragments was cleaved with AfaI and analyzed by 2.5%agarose gel electrophoresis (this will hereinafter be referred to as the“AfaI method”). As a result, it was possible to easily distinguishbetween the SBOU2, Kendall and hetero types (FIG. 9). In addition to thepolymorphism examination by the AfaI method, polymorphism in eachvariety was also examined using a DNA marker (JBC970) near the LOXA genelocus of the barley 4H chromosome bearing the LOX-1 gene (FIG. 10).

A mature seed of each F2 individual was used to examine the LOX activityof the seeds. For lines exhibiting no LOX activity, the activity wasmeasured using several (4-7) seeds (FIG. 10).

As a result of the AfaI method polymorphism examination of the F2generation and LOX activity measurement of F3 seeds, segregation of theLOX-1 deficient trait of SBOU2 perfectly matched segregation of the AfaImethod polymorphism. Thus, this series of genetic analyses clearlyshowed that the LOX-1 deficient gene of SBOU2 is at the LOXA gene locus.

The results also demonstrated that using the AfaI method as an exampleof a barley selection method utilizing DNA mutation allows selection ofLOX-1 deficient progeny lines at the early stage of the growth,eliminating the need to wait until the seeds have matured.

Example 1 AfaI Polymorphism Examination of Other Barley Varieties

General barley varieties/lines were used for AfaI polymorphismexamination. A total of 32 varieties/lines were used: Mikamo Golden,Golden Melon, Haruna Nijo, Myogi Nijo, Sakitama Nijo, Wasedori Nijo,Agurimochi, Harupin Nijo, Ryofu, Hokuiku 33, Hokuiku 35, Prior,Schooner, Sloop, Lofty Nijo, Franklin, Betzes, Harrington, Manley,B1251, CDC Kendall, CDC Stratus, CDC Copeland, Hanna, Merit, ACMetcalfe, TR145, Chariot, Stirling, Proctor, Koral and Heartland. As aresult of AfaI method polymorphism examination, it was determined thatthe tested varieties were not the SBOU2 type, but instead were digestedat the restriction enzyme AfaI site containing the splicing donor siteof the 5th intron (nucleotides 60-63 of SEQ ID NO: 1: 5′-GTAC-3′) (FIG.11). This indicated that these viable lines did not possess a DNAmutation at the AfaI site (nucleotides 60-63 of SEQ ID NO: 1:5′-GTAC-3′), and therefore that the AfaI method can be effectivelyutilized for selection of LOX-1 deficient genes among progeny lines.

Example 2 Gene Resource Search

Worldwide gene resources of barley (landrace) stocked at OkayamaUniversity were examined by the AfaI method. As a result, five new lines(SBOU1, SBOU3, SBOU4, SBOU5 and SBOU6 stocked at Okayama University)were discovered which were not digested at the restriction enzyme AfaIsite containing the splicing donor site of the 5th intron (nucleotides60-63 of SEQ ID NO: 1: 5′-GTAC-3′) (FIG. 12).

The LOX-1 activity of seeds of these lines was measured by the methoddescribed in Search Test 1. The activity measurement for SBOU5 and SBOU6was carried out by reaction for 5 minutes (FIG. 13A), while activitymeasurement for SBOU1, SBOU3 and SBOU4 was with an extended reactiontime of 90 minutes for clear identification of activity (FIG. 13B). As aresult, no significant activity was found in any of the lines (FIGS. 13Aand 13B).

This clearly demonstrated that SBOU2 as well as SBOU1, SBOU3, SBOU4,SBOU5 and SBOU6 (SBOU2 type LOX-1 deficient barley) were LOX-1 deficientbarley lines. Since all of the lines are landraces and not artificiallymutagenized lines, they represent spontaneous mutants for the LOX-1gene.

The results described above demonstrated that the AfaI method, as anexample of a barley selection method utilizing DNA mutation, is atechnique allowing not only selection of LOX-1 deficient barley progenylines, but also efficient selection of LOX-1 deficient barley frombarley gene resources.

Example 3 Growth of Barley for Test Brewing

A barley variety, Taishomugi, was crossed with SBOU2, and the obtainedfirst filial generation (F1) was self-pollinated to obtain an F2generation. The LOX-1 deficient trait was confirmed by the LOX-1 enzymeactivity measuring method described in Search test 1 and the AfaI methoddescribed in Verification test 9 above, and the group of LOX-1 deficientlines and the group of LOX-1 retaining lines were provided aspopulations for the seed propagation described below.

Seed propagation was carried out for each line copulation) using auniform plot or greenhouse until F4 seeds were obtained. When the LOX-1enzyme activity of the F4 seeds was assayed, it was found that therespective LOX-1 activity traits of the F2 individuals were maintained,indicating that the LOX-1 deficient trait is stably passed on toprogeny.

The F4 seeds were used for the following malt production test and maltalcoholic beverage production test.

Example 4 Production of Malt for Test Brewing

A LOX-1 deficient barley F4 population (LOX-F4) comprising barley seedshaving no LOX-1 activity and a LOX activity-retaining barley F4population (LOX+F4) from barley seeds with LOX-1, both derived from theTaishomugi.times.SBOU2 cross, were prepared and used for malting.

The malting was carried out using an Automatic Micromalting System(Phoenix Systems) under conditions with a steeping temperature of 16° C.for a total of 82 hours (5 hr WET/7 hr DRY cycle), germination at 15° C.for 139 hours, and kiln-drying for 29 hours (55° C. for 13.5 hrs, 65° C.for 8 hrs, 75° C. for 3.5 hrs, 83° C. for 4 hrs).

Example 5 Analysis of Malt and Congress Wort

The malt was analyzed according to the EBC Standard Method (EuropeanBrewery Convention ed., Analytica EBC (4th Ed), 1987). As a result, nosignificant difference in analysis values of malt was found between themalts using LOX-F4 and LOX+F4, demonstrating that they can be used forbrewing of malt alcoholic beverages for the purpose of comparing thepresence or absence of LOX-1 activity (FIG. 14).

Next, 50 g of the malt was used to produce wort by the Congress Method(European Brewery Convention ed., Analytica EBC (4th Ed), 1987), and thelipid oxidation in the congress wort was analyzed.

First, the amount of trans-2-nonenal in the congress wort was measuredby the following method. An 8 mL wort sample was placed in a vial, 3 gof NaCl was added, and the vial was capped. Next, a polydimethylsiloxaneSPME fiber (Supelco, Inc.) was inserted into the head space of the vialand the vial was incubated at 40° C. for 15 minutes.

The fiber was then inserted into a injection port of a gaschromatography/mass spectrometry equipped with a J&W DB-1 column as thecapillary column (30 m.times.0.25 mm, film thickness: 1 μm). Helium wasused as the carrier gas (1 mL/min) and oven conditions was from 60° C.to 225° C. (5° C./min), in select ion mode (m/z: 70). The quantitationwas performed by the standard addition method using trans-2-nonenal(Sigma) as standard sample.

As a result, the trans-2-nonenal concentrations of the congress wortsproduced using LOX-F4 and LOX+F4 were 0.36 ppb and 3.85 ppb,respectively. Thus, it was demonstrated that production of wort usingmalt according to the present invention allows production oftrans-2-nonenal to be inhibited by as much as 1/10 or less ofconventional malt.

The nonenal potential of the congress wort was measured by the followingmethod. First, the congress wort was boiled for 2 hours by the method ofDrost et al. (Drost, B. W., van den Berg, R., Freijee, F. J. M., van derVelde, E. G., and Hollemans, M., J. Am. Soc. Brew. Chem., 48, 124-131,1990). The amount of trans-2-nonenal in the sample was then measured bythe trans-2-nonenal measuring method described above, and the nonenalpotential of the congress wort was calculated.

As a result, the nonenal potentials of the congress worts produced usingLOX-F4 and LOX+F4 were 2.74 ppb and 11.9 ppb, respectively. Since thenonenal potential is known as an index of product aging (Drost, B. W.,et al., J. Am. Soc. Brew. Chem., 48, 124-131, 1990; Ueda et al. (2001)EBC-proceedings 55:p 3 28th Congress), malt produced from barleyaccording to the invention can be utilized for brewing of malt alcoholicbeverages to significantly improve flavor stability of malt alcoholicbeverages.

The trans-2-nonenal concentrations and nonenal potentials of thecongress worts produced using LOX-F4 are shown in FIG. 15 in comparisonwith those of congress worts produced using commercially available malt.As is clear by the results shown in FIG. 15, the worts of the presentinvention exhibited values that have not been achievable withconventional barley.

These results demonstrated that utilizing barley according to thepresent invention allows production of malt with a superior level ofquality not exhibited by conventional products.

The THOD concentrations of the congress worts were measured by highperformance liquid chromatography-mass spectrometry (HPLC-MS) analysis.The HPLC conditions were as follows. The flow rate of the mobile phasewas 0.3 mL/min, using a mixed solution of 0.5% acetic acid (Solution A)and acetonitrile (Solution B) as the mobile phase, with a lineargradient of Solution A: Solution B=35: 65 (0 min) to Solution A:Solution B=5: 95 (30 min). The column used was a Waters Asymmetry column(No. 106005; C18, 3.5 μm: 2.1×150 mm), the column temperature was 50°C., and a Model 1100 HPLC system (Hewlett-Packard) was used forseparation of 5 μL, sample of wort or malt alcoholic beverages. Massanalysis was performed using a Waters ZQ, with monitoring of mass 329under ES ionization negative mode. The THOD standard solution used was abeer extract sample (Kobayashi, N., et al., J. Biosci. Bioeng., 90,69-73, 2000).

As a result, the THOD concentrations of the congress worts producedusing LOX-F4 and LOX+F4 were 6.5 ppm and 14.7 ppm, respectively, thusdemonstrating that production of wort using malt according to thepresent invention can inhibit the wort THOD concentration to ½ or below.

As mentioned above, THOD is produced by conversion from linoleic acid bythe action of malt LOX-1 and malt peroxygenase activity in the mashingstep, but since malt peroxygenase activity is thought to be therate-limiting step for THOD production (Kuroda, H., et al., J. Biosci.Bioeng., 93, 73-77, 2002), it has not been clear to what degree reducedmalt LOX-1 activity inhibits production of THOD. However, the results inthe examples provided in the present specification have demonstratedthat using malt produced from barley seeds with no LOX-1 activityreduces THOD concentration in wort. Since THOD survives to the finalproduct without being metabolized by yeast (Kobayashi, N., et al., J.Inst. Brew., 106, 107-110 (2000)), the use of malt derived from barleyaccording to the present invention can clearly result in production ofmalt alcoholic beverages with good flavor quality and foam quality.

Example 6 Test Brewing of Malt Alcoholic Beverages

1. Production and Analysis of Wort

The LOX-F4 malt and LOX+F4 malt obtained in Example 4 above were mashedwith a 50 L scale mashing apparatus according to the standard mashingmethods for Happoshu, low malt alcoholic beverage (malt content: 24%).The mashing conditions were as follows.

1.5 kg of each malt was mashed alone with 15 L of mashing wateraccording to a diagram of 50° C. for 20 min, 65° C. for 30 min and 75°C. for 3 min. After mashing, wort lautering was carried out with alauter tun. 35 L of lautered worts were obtained.

Before boiling, the lautered wort was mixed with 5 kg of starch syrup(75% saccharides). 13 g of hop pellets (bitterness unit: 87.0 BU (EBC))was added into the wort. After boiling for 70 minutes, the boiled wortwas cooled to 10° C. The extract content of cooled worts were adjustedby water addition to 11.6-11.8%.

The obtained worts were analyzed according to the EBC Standard Method(European Brewery Convention ed., Analytica EBC (4th Ed), 1987). Theanalysis values are shown in Table 1. As seen in Table 1, no distinctdifference was found between LOX-F4 and LOX+F4 with regard toparameters.

TABLE 1 Variety LOX + F4 LOX − F4 Specific gravity 1.0475 1.0467 Extract(%) 11.78 11.60 Real nonfermented extract (%) 3.45 3.38 Real attenuation(%) 70.7 70.9 Apparent nonfermented extract (%) 1.54 1.52 Apparentattenuation limit(%) 86.9 86.9 pH 5.88 5.93 Color (° EBC) 2.1 2.1 BU31.2 27.3 Total nitrogen (mg/100 ml) 24 22 Polyphenol (mg/L) 44 48 FAN(mg/L) 46 51

2. Production of Malt Alcoholic Beverage (Happoshu, Low Malt AlcoholicBeverage)

The wort obtained in 1. above was transferred to a steam-sterilized 30 Lscale cylindroconical tank, and then yeast was added to an initialconcentration of 30 million cells/ml for main fermentation at 13° C.When the extract content in the fermentation liquid fell to 2.5%, it wastransferred to a new similar tank for a storage step. The storage stepwas carried out at 13° C. for the first 6 days and then at 0° C. for 2weeks thereafter.

After finishing the storage step, fermentation liquid was supplied to abeer filtration and filling apparatus. The malt alcoholic beverage wasfiltered and filled into bottles.

3. Analysis of Malt Alcoholic Beverage

The malt alcoholic beverage obtained in 2. above was analyzed asfollows.

Analysis according to the EBC Standard Method shows that no significantdifference was found between LOX-F4 and LOX+F4 in terms of the generalanalysis parameters other than the lipid oxidation parameters (Table 2).

TABLE 2 Variety LOX + F4 LOX − F4 Specific gravity 1.00562 1.00565Original wort extract (%) 11.82 11.56 Real extract (%) 3.43 3.38 Realattenuation (%) 71.0 70.7 Apparent extract (%) 1.44 1.45 Apparentattenuation (%) 87.8 87.4 Alcohol (vol %) 5.5 5.35 Alcohol (w/w %) 4.334.21 pH 3.51 3.28 Gas pressure (20° C.) kg/cm 2.35 2.55 Color (° EBC)1.5 1.7 Total nitrogen (mg/100 ml) 16 19 BU 11.6 9.5 Polyphenol (mg/L)45 43 FAN (mg/L) 10 12

The foam stability of the malt alcoholic beverage obtained in 2. abovewas analyzed by the following method.

The foam stability analysis was conducted by the NIBEM method. Uponanalysis of the foam stability using a Haffmans Foam Stability Tester(Table 3), the LOX-F4 barley clearly had higher foam stability, with aNIBEM value of 21 points higher than the LOX+F4 barley.

Also, as a result of measuring the THOD concentration by the methoddescribed in Example 5 above, the THOD content of LOX-F4 exhibited areduction to less than half of that of LOX+F4 (Table 3).

These results clearly demonstrated that the malt alcoholic beverageproduction method of the invention enable to produce the malt alcoholicbeverage with reduced THOD content and improved foam retention.

TABLE 3 Variety LOX + F4 LOX − F4 NIBEM 239 260 THOD (mg/L) 3.6 1.7

The malt alcoholic beverage obtained in 2. above was then subjected tothe following sensory test by 13 panelists for comparison of the flavorstability.

First, the LOX-F4 and LOX+F4 malt alcoholic beverages were stored at 37°C. for one week. They were then poured into cups at ordinary drinkingtemperature and provided for sensory test by panelists for evaluation ofthe off-flavor and total staleness on a scale of 0-4 (with a highervalue representing progressive aging) (Tables 4A, B).

As a result, 10 of the 13 panelists assigned lower scores to LOX-F4 foroff-flavor, and therefore LOX-F4 exhibited a lower score (average) thanLOX+F4. The difference according to a paired t test was determined to besignificant at the 5% probability (Table 4A).

For the total staleness, 11 of the 13 panelists assigned lower scores toLOX-F4, and therefore LOX-F4 exhibited a lower score (average) thanLOX+F4. The difference according to a paired t test was determined to besignificant at the 5% probability level (Table 4B).

The above sensory test and statistical analysis demonstrated that LOX-F4had lower off-flavor and total staleness than LOX+F4.

TABLE 4A Off-flavor LOX + F4 LOX − F4 Panelist 1 3 2 Panelist 2 1 2Panelist 3 3 2 Panelist 4 2.5 2.5 Panelist 5 2 2 Panelist 6 2.5 2Panelist 7 2.5 1.5 Panelist 8 2.5 1 Panelist 9 1 0.5 Panelist 10 2.5 2Panelist 11 2 1.5 Panelist 12 2.5 2 Panelist 13 2 1.5 Average 2.2 1.7

TABLE 4B Total staleness LOX + F4 LOX − F4 Panelist 1 2.5 2 Panelist 2 12 Panelist 3 3 2 Panelist 4 3 2.5 Panelist 5 2.5 2 Panelist 6 2.5 2Panelist 7 2.5 1.5 Panelist 8 2.5 1.5 Panelist 9 1 0.5 Panelist 10 2.5 2Panelist 11 2 1.5 Panelist 12 2.5 2.5 Panelist 13 2 1.5 Average 2.3 1.8

As a result of measuring the trans-2-nonenal content of the maltalcoholic beverage obtained in 2 above, LOX-F4 had a lowertrans-2-nonenal content than LOX+F4 before and after storage at 37° C.for one week. The trans-2-nonenal content of LOX-F4 was reduced toapproximately ⅓ compared to that of LOX+F4 after storage (Table 5).

TABLE 5 trans-2-nonenal conc. LOX + F4 LOX − F4 Before storage 0.02 0.01After storage 0.35 0.12 (Unit: ppb)

These results of the sensory test and results of analysis of thetrans-2-nonenal content in the malt alcoholic beverages demonstratedthat the malt alcoholic beverage production method of the inventionenable to produce the malt alcoholic beverages with improved flavorstability.

Finally, the body and smoothness of the malt alcoholic beverage obtainedin 2. above were analyzed by sensory test and with a lipid membranesensor.

First, an sensory test was carried out by 13 well-trained panelists forcomparison of the flavor quality. LOX-F4 and LOX+F4 malt alcoholicbeverages were provided for sensory test, and the body and smoothnesswere evaluated on a scale of 0-4 (with higher scores for fuller body andbetter smoothness) (Table 6).

For body, no significant difference (5% probability level) was foundbetween LOX-F4 and LOX+F4 (Table 6A).

For smoothness, 8 of 13 panelists assigned higher scores to LOX-F4(Table 6B). LOX-F4 had a higher (average) score than LOX+F4, and thedifference according to a paired t test was determined to be significantat the 5% probability level.

These results demonstrated that brewing of malt alcoholic beveragesusing LOX-F4 can improve smoothness without affecting body.

TABLE 6A Body LOX + F4 LOX − F4 Panelist 1 2 1 Panelist 2 3 2 Panelist 33 2.5 Panelist 4 3.5 3.5 Panelist 5 3 3 Panelist 6 2 2 Panelist 7 2 2Panelist 8 3 2 Panelist 9 3 2 Panelist 10 2.5 2.5 Panelist 11 3 2Panelist 12 2 3 Panelist 13 2 3 Average 2.6 2.3

TABLE 6B Smoothness LOX + F4 LOX − F4 Panelist 1 1 2 Panelist 2 1 3Panelist 3 1.5 3 Panelist 4 3 3 Panelist 5 1 1 Panelist 6 2 2 Panelist 72 3 Panelist 8 1.5 3 Panelist 9 1 2 Panelist 10 1.5 2 Panelist 11 2 3Panelist 12 3 2 Panelist 13 3 2 Average 1.8 2.4

The body and smoothness were also evaluated using a lipid membranesensor, according to the method of Kaneda et al. (Kaneda, H. et al., J.Biosci. Bioeng., 92, 221-226, 2001) (Table 7).

The body was evaluated based on adsorption onto the lipid membrane, andthe results showed no statistically significant difference (5%probability level) between adsorption with LOX-F4 and LOX+F4 (Table 7A).

The smoothness was evaluated based on the duration of adsorption ontothe lipid membrane (with a higher duration of adsorption indicatingpoorer smoothness), and LOX-F4 exhibited a residue of approximately ¼compared to LOX+F4, with a significant difference at a probability levelof 1% (Table 7B).

TABLE 7A Body Adsorption S.D. LOX + F4 189 4 LOX − F4 187 3 (Unit: Hz)(No significant difference at 5% probability level)

TABLE 7B Smoothness Residue S.D. LOX + F4 12 3 LOX − F4 3 3 (Unit: Hz)(Significant Difference at 1% Probability Level)

No correlation has been hitherto found between barley LOX-1 activity andTHOD production levels in mashing steps (Kobayashi, N. et al., (2000) J.Biosci. Bioeng. 90:69-73), and it has been unclear to what extent THODproduction is reduced by inhibition of barley LOX-1. Moreover, it hasnot been possible in the prior art to predict whether smoothness can beenhanced as a result of such inhibition of barley LOX-1. However, theresults of the sensory test and analysis of product body and smoothnessusing a lipid membrane sensor in the examples described in the presentspecification has demonstrated for the first time that barley containingthe gene claimed herein can be utilized to enhance product smoothnesswithout affecting product body.

Example 7 Test Brewing of Malt Alcoholic Beverages Using ProcessedBarley

1. Production and Analysis of Wort

Using processed barley of LOX-F5 and LOX+F5, the next generations of thelines obtained in Example 3 above, as the adjunct mashing was carriedout with a 50 L scale mashing apparatus according to the standardmashing methods for Happoshu, low malt alcoholic beverage (malt content:24%, processed barley content: 76%). The mashing conditions were asfollows.

1.2 kg of a commercially available malt for the brew and 3.8 kg of eachprocessed barley was mashed with 20 L of mashing water according to adiagram of 50° C. for 30 min, 65° C. for 60 min and 75° C. for 3 min(enzymes such as α-amylase and β-glucanase were added because of thehigh content of the processed barley). After mashing, wort lautering wascarried out with a lauter tun. 40 L of lautered worts were obtained.

53 g of hop pellets (bitterness unit: 25.6 BU (EBC)) was added into theobtained lautered worts. After boiling for 80 minutes, the boiled wortwas cooled to 10° C. The extract content of cooled worts were adjustedby water addition to 7.5-7.6%.

The obtained worts were analyzed according to the EBC Standard Method.The analysis values are shown in Table 8. As seen in Table 8, nodistinct difference was found between LOX-F5 and LOX+F5 with regard toparameters.

TABLE 8 Variety LOX + F5 LOX − F5 Specific gravity 1.0303 1.0296 Extract(%) 7.63 7.46 Real nonfermented extract (%) 2.00 2.06 Real attenuation(%) 73.8 72.4 Apparent nonfermented extract (%) 0.67 0.71 Apparentattenuation limit(%) 91.2 90.5 pH 5.69 5.71 Color (°EBC) 5.7 6.5 BU 31.730.9 Total nitrogen (mg/100 ml) 45 47 Polyphenol (mg/L) 159 137 FAN(mg/L) 72 72

2. Production of Malt Alcoholic Beverage (Happoshu, Low Malt AlcoholicBeverage

The wort obtained in 1. above was transferred to a steam-sterilized 30 Lscale cylindroconical tank, and then yeast was added to an initialconcentration of 30 million cells/ml for main fermentation at 15° C.When the extract content in the fermentation liquid fell to 1.3%, it wastransferred to a new similar tank for a storage step. The storage stepwas carried out at 13° C. for the first 5 days and then at 0° C. for 2weeks thereafter.

After finishing the storage step, fermentation liquid was supplied to abeer filtration and filling apparatus. The malt alcoholic beverage wasfiltered and filled into bottles.

3. Analysis of Malt Alcoholic Beverage

The malt alcoholic beverage obtained in 2 above was analyzed as follows.

Analysis according to the EBC Standard Method shows that no significantdifference was found between LOX-F5 and LOX+F5 in terms of the generalanalysis parameters other than the lipid oxidation parameters (Table 9).

TABLE 9 Variety LOX + F5 LOX − F5 Specific gravity 1.00307 1.00338Original wort extract (%) 7.77 7.60 Real extract (%) 2.11 2.14 Realattenuation (%) 73.7 72.7 Apparent extract (%) 0.79 0.87 Apparentattenuation (%) 89.9 88.6 Alcohol (vol %) 3.62 3.49 Alcohol (w/w %) 2.862.75 pH 4.58 4.59 Gas pressure (20° C.) kg/cm 2.29 2.38 Color (°EBC) 4.04.2 Total nitrogen (mg/100 ml) 28 27 BU 16.8 15.3 Polyphenol (mg/L) 11191 FAN (mg/L) 16 16

The foam stability of the malt alcoholic beverage obtained in 2 abovewas analyzed by the following method.

The foam stability analysis was conducted by the NIBEM method. Uponanalysis of the foam stability using a Haffmans Foam Stability Tester(Table 10), the LOX-F5 barley clearly had higher foam stability, with aNIBEM value of 17 points higher than the LOX+F5 barley.

Also, as a result of measuring the THOD concentration by the methoddescribed in Example 5 above, the THOD content in the malt alcoholicbeverage of LOX-F5 exhibited a reduction to less than half of that ofLOX+F5.

These results clearly demonstrated that the malt alcoholic beverageproduction method of the invention enable to produce the malt alcoholicbeverage with reduced THOD content and improved foam retention.

TABLE 10 Variety LOX + F5 LOX − F5 NIBEM 279 296 THOD (peak area ratio)728 237

The values of THOD indicate the relative values, where the peak areas ofthe internal standard are 100.

The malt alcoholic beverage obtained in 2 above was then subjected tothe following sensory test by 13 panelists for comparison of the flavorstability. The specific method of the sensory test is the same as thatdescribed in Example 6.

As a result, 11 of the 13 panelists assigned lower scores to LOX-F5 foroff-flavor, and therefore LOX-F5 exhibited a lower score (average) thanLOX+F5. The difference according to a paired t test was determined to besignificant at the 5% probability (Table 11A).

For the total staleness, 12 of the 13 panelists assigned lower scores toLOX-F5, and therefore LOX-F5 exhibited a lower score (average) thanLOX+F5. The difference according to a paired t test was determined to besignificant at the 5% probability level (Table 11B).

The above sensory test and statistical analysis demonstrated that LOX-F5had lower off-flavor and total staleness than LOX+F5.

TABLE 11A Off-flavor LOX + F5 LOX − F5 Panelist 1 2 1.5 Panelist 2 3 2Panelist 3 3 2 Panelist 4 2 1.5 Panelist 5 3 2 Panelist 6 2 1 Panelist 72.5 3 Panelist 8 2 1 Panelist 9 2.5 2 Panelist 10 2 1 Panelist 11 3 2Panelist 12 2.5 1.5 Panelist 13 2 3 Average 2.4 1.8

TABLE 11B Total staleness LOX + F5 LOX − F5 Panelist 1 2 1.5 Panelist 23 1 Panelist 3 3.5 1.5 Panelist 4 2 1.5 Panelist 5 3 2 Panelist 6 2 1Panelist 7 2.5 3 Panelist 8 2 1 Panelist 9 3 2 Panelist 10 2 1 Panelist11 3 2 Panelist 12 2.5 1.5 Panelist 13 3 1.5 Average 2.6 1.6

As a result of measuring the trans-2-nonenal content of the maltalcoholic beverage obtained in 2 above before and after storage at 37°C. for one week, LOX-F5 had a similar trans-2-nonenal content as LOX+F5before the storage. The trans-2-nonenal content of LOX-F5 was reduced toapproximately ½ compared to that of LOX+F5 after the storage (Table 12).

TABLE 12 trans-2-nonenal conc. LOX + F5 LOX − F5 Before storage 0.060.06 After storage 0.16 0.09 (Unit: ppb)

Example 8 Test Brewing of Malt Alcoholic Beverages

1. Production and Analysis of Wort

The LOX-F4 malt and LOX+F4 malt obtained by the same method as thatdescribed in Example 4 above were mashed with a 50 L scale mashingapparatus according to the standard mashing methods for beer (maltcontent: 71%). The mashing conditions were as follows.

5.0 kg of the test malt above and 2.0 kg of adjunct (corn starch, corngrits and broken rice) were mashed with 23 L of mashing water accordingto a diagram of 50° C. for 20 min, 65° C. for 40 min and 75° C. for 3min. After mashing, wort lautering was carried out with a lauter tun. 40L of lautered worts were obtained.

40 g of hop pellets (bitterness unit: 44.9 BU (EBC)) was added into theobtained lautered worts. After boiling for 90 minutes, the boiled wortwas cooled to 10° C. The extract content of cooled worts were adjustedby water addition to 10.8-11.1%.

The obtained worts were analyzed according to the EBC Standard Method.The analysis values are shown in Table 13. As seen in Table 13, nodistinct difference was found between LOX-F4 and LOX+F4 with regard toparameters.

TABLE 13 Variety LOX + F4 LOX − F4 Specific gravity 1.0444 1.0433Extract (%) 11.05 10.79 Real nonfermented extract (%) 3.05 3.05 Realattenuation (%) 72.4 71.7 Apparent nonfermented extract (%) 1.25 1.31Apparent attenuation limit(%) 88.7 87.9 pH 5.71 5.68 Color (°EBC) 6.36.5 BU 38.0 38.2 Total nitrogen (mg/100 ml) 77 78 Polyphenol (mg/L) 150147 FAN (mg/L) 153 148

2. Production of Malt Alcoholic Beverage (Beer)

The wort obtained in 1 above was transferred to a steam-sterilized 30 Lscale cylindroconical tank, and then yeast was added to an initialconcentration of 15 million cells/ml for main fermentation at 10.5° C.When the extract content in the fermentation liquid fell to 2.5%, it wastransferred to a new similar tank for a storage step. The storage stepwas carried out at 8° C. for the first 8 days and then at 0° C. for 2weeks thereafter.

After finishing the storage step, fermentation liquid was supplied to abeer filtration and filling apparatus. The malt alcoholic beverage wasfiltered and filled into bottles.

3. Analysis of Malt Alcoholic Beverage

The foam stability of the malt alcoholic beverage obtained in 2 abovewas analyzed by the following method. The foam stability analysis wasconducted by the NIBEM method. Upon analysis of the foam stability usinga Haffmans Foam Stability Tester (Table 14), the LOX-F4 barley clearlyhad higher foam stability, with a NIBEM value of 30 points higher thanthe LOX+F4 barley.

Also, as a result of measuring the THOD concentration by the methoddescribed in Example 5 above, the THOD content in the malt alcoholicbeverage of LOX-F4 exhibited a reduction to less than half of that ofLOX+F4.

These results clearly demonstrated that the malt alcoholic beverageproduction method of the invention enable to produce the malt alcoholicbeverage with reduced THOD content and improved foam retention.

TABLE 14 Variety LOX + F4 LOX − F4 NIBEM 273 303 THOD (peak area ratio)499 221

The values of THOD indicate the relative values, where the peak areas ofthe internal standard are 100.

The malt alcoholic beverage obtained in 2 above was then subjected tothe following sensory test by 13 panelists for comparison of the flavorstability. The specific method of the sensory test is the same as thatdescribed in Example 6.

As a result, 11 of the 13 panelists assigned lower scores to LOX-F4 foroff-flavor, and therefore LOX-F4 exhibited a lower score (average) thanLOX+F4. The difference according to a paired t test was determined to besignificant at the 5% probability (Table 15A).

For the total staleness, 12 of the 13 panelists assigned lower scores toLOX-F4, and therefore LOX-F4 exhibited a lower score (average) thanLOX+F4. The difference according to a paired t test was determined to besignificant at the 5% probability level (Table 15B).

The above sensory test and statistical analysis demonstrated that LOX-F4had lower off-flavor and total staleness than LOX+F4.

TABLE 15A Off-flavor LOX + F4 LOX − F4 Panelist 1 2.5 2 Panelist 2 3 3.5Panelist 3 3.5 2 Panelist 4 2.5 2 Panelist 5 1.5 1 Panelist 6 3 1Panelist 7 2.5 3 Panelist 8 3 2 Panelist 9 2 1.5 Panelist 10 2 1Panelist 11 3 1.5 Panelist 12 1.5 1 Panelist 13 2 1 Average 2.5 1.7

TABLE 15B Total staleness LOX + F4 LOX − F4 Panelist 1 3 2 Panelist 2 33.5 Panelist 3 3 1.5 Panelist 4 2.5 2 Panelist 5 1.5 1 Panelist 6 3 1Panelist 7 3 2.5 Panelist 8 3 2 Panelist 9 2 1 Panelist 10 2 1 Panelist11 3 1 Panelist 12 1.5 1 Panelist 13 2 1 Average 2.5 1.6

These results of the sensory test and results of analysis of thetrans-2-nonenal content in the malt alcoholic beverages demonstratedthat the malt alcoholic beverage production method of the inventionenable to produce the malt alcoholic beverages with improved flavorstability.

INDUSTRIAL APPLICABILITY

It is possible to provide a LOX-1 mutant gene which is useful forproduction of malt alcoholic beverages exhibiting improved flavorstability and foam stability without gene manipulation, a selectionmethod for LOX-1 deficient barley, materials for malt alcoholicbeverages derived from barley obtained by the selection method, and amethod for production of malt alcoholic beverages using the materialsfor malt alcoholic beverages.

1. A barley plant comprising a LOX-1 protein comprising an amino acidsequence encoded by nucleotides 1 to 1554 of SEQ ID NO:10 and whereinthe barley plant is deficient in lipoxygenase activity.
 2. A productproduced from the barley plant of claim 1, or a part thereof.
 3. Theproduct of claim 2, wherein said part of said barley plant is a seed. 4.The product of claim 2, which is a malt composition.
 5. The product ofclaim 2, which is a wort composition.
 6. The product of claim 2, whichis a wort composition prepared from: a) the barley plant or partthereof, or b) a malt composition prepared from said barley plant orpart thereof, or c) a mixture of a) and b).
 7. The product of claim 6,wherein said part of said barley plant is a seed.
 8. The product ofclaim 6, which is prepared further with an enzyme.
 9. The product ofclaim 2, which is prepared from a mixture of (i) a compositioncomprising a processed barley plant or a part thereof, and (ii) a maltcomposition comprising a processed barley plant or a part thereof. 10.The product of claim 2, which is a beverage.
 11. The product of claim 2,which is a beverage having stable organoleptic qualities.
 12. Theproduct of claim 10, wherein said beverage is beer.
 13. The product ofclaim 10, wherein said beverage is prepared from malt prepared fromseeds of said barley plant.
 14. The product of claim 10, wherein saidbeverage is prepared from a wort composition prepared from the barleyplant or part thereof, and/or from a malt composition prepared from saidbarley plant or part thereof.
 15. The product of claim 10, wherein saidbeverage is a non-fermented beverage.
 16. A method of producing a maltcomposition; a wort composition; a beverage; or a combination thereof;the method comprising processing the barley plant of claim 1 or partthereof into a malt composition, a wort composition, a beverage or acombination thereof.
 17. The method of claim 16, wherein said method isa method for producing a beverage having stable organoleptic qualities,said method comprising: (i) preparing a composition comprising thebarley plant or parts thereof, (ii) processing the composition of (i)into a beverage; thereby obtaining a beverage with stable organolepticqualities.
 18. The method of claim 16, wherein (i) comprises preparing amalt composition from seeds of said barley plant or part thereof. 19.The method according to claim 16, wherein processing the compositioninto a beverages comprises a mashing step.
 20. The method of claim 16,wherein said method is a method for producing a malt composition with noLOX-1 activity, said method comprising (i) providing seeds from thebarley plant; (ii) adding water to the seeds; (iii) germinating theseeds from (ii); and (iv) treating germinated seeds with heat; therebyproducing a malt composition.